Banana Eggnog
Recipe type: Punches
Serves: 1
  • 12 ounces Egg Beaters 99 percent egg substitute
  • 3 bananas; very ripe, pureed
  • 1/3 Cup sugar
  • 3 Cups skim milk
  • 1 pinch ground cloves
  • 1/4 teaspoon nutmeg; grated
  • 1 Tablespoon nonfat dry milk powder
  • 1 teaspoon Rum extract
  1. Mix all ingredients in a 2 quart saucepan.
  2. Cook over medium low heat until it's as thick as you desire.
  3. Variation: Spike with 1/2 cup dark rum or whiskey.
  4. Banana Nog Pudding: Add 1 tablespoon cornstarch.
  5. Cook over medium low heat until thick.
  6. Spoon into serving dishes and grate a little nutmeg over it.
  7. Banana Nog Ice Cream: Cook over medium low heat until thick.
  8. Put into blender.
  9. Freeze in the blender jar for 5 hours.
  10. Take out every hour to scrape the sides with a rubber spatula and blend on low for 30 seconds.
  11. Spoon into serving dishes and top with "Gooey Caramel Sauce".
Per serving: 140 Calories (kcal)
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